With Roasted Tomatoes and Sweet Peppers
(Originally published November/December 2023)
By Capt. Dan Balance and Ken Schott
INGREDIENTS
Tilefish filets
Olive oil
Butter
White wine
Salt and pepper
Cooked rice
FOR THE TOPPING
Constellation tomatoes
Sweet peppers, sliced
Garlic
Olive oil
Thyme
Sage
Rosemary
METHOD
Prepare the topping first. Fill an oven-safe dish with sliced sweet peppers and tomatoes. Add olive oil, fresh garlic, thyme, sage, and rosemary. Broil combination in oven until soft and charred, about 20-30 minutes.
Cook a rice of your choosing, generally 2 parts water to 1 part rice, about 20 minutes until water is absorbed.
When topping and rice are nearly cooked, prepare the tilefish. Season the fillets with salt and pepper. Lightly coat a frying pan with olive oil and get it piping hot. Lay the fish fillets in the pan and sear both sides quickly, then add a couple tabs of butter, sprinkle with thyme, rosemary and white wine, and bring to flame. Spoon sauce over the fish until cooked, just a few minutes for filets that are 1 to 2 inches thick.
PLATING
Place a mound of rice in the center of the dish (we used butter-and-garlic rice). Place one or two fillets of tilefish on top of rice. Spoon the sweet peppers and tomatoes over top of fish. Enjoy with leftover white wine.
